Shital's-Kitchen: Stuffed Sabudana Wada

Monday, March 23, 2015

Stuffed Sabudana Wada

People say addiction is not good. But what if you have an healthy addiction? Yes, lately I have been addicted to Edamame (soy beans). I love boiled and slightly salted ones, and they make a great snack. Of course we know that they are a great source of proteins, but over eating them has their own disadvantage.

Last month I joined a one month short workshop of photography at the Adult Education Centre, and tomorrow is my last day. It was indeed a wonderful experience to understand all that my camera can do. I always enjoyed photographing, but now it is more systematic and disciplined. In this last month we had assignments to do and we also went on a field trip. We would then discuss and analyze our pictures and learn from our mistakes. My assignment for the last class is to free photo-shoot, which means to photo-shoot of our choice. Of course I chose to photograph my new dish. Since I am the only food blogger in our photography group, my peers suggested that I bring a dish to share with them while they see my pictures. Sounds good isn't it!! So after a week full of head scratching moments of what to make, I thought of creating something Indian that would suit the American palate too. Also my husband's taste and my effort of adding protein to our diet created this delicious dish. Yes, My husband just loves Sabudana Wada, and since I love edamame...I made Edamame Stuffed Sabudana Wada.

This recipe is very similar to my Purple Potato & Pea Patties. Check it out!

To make 10-12 Stuffed Sabudana Wada

For the covering:
1 cup sabudana/sago pearls
3 large potatoes
2 tbsp. chopped cilantro
ginger and green chilli paste
2 tbsp. coarsely ground peanuts
Salt to taste
Juice of 1 lime

For the stuffing:
1 cup shelled edamame/soy beans or any beans in the pods. (Tuvar lilva can also be used).
3 tbsp. grated coconut
2 tbsp. chopped cilantro
Ginger and green chilli paste
1 tsp. red chilli powder (or to taste)
1 tsp. cumin seeds
Juice of 1 lime

Oil for frying

To make the covering:
  • Soak 1 cup sabudana/ sago pearls in 2 cups of water for 5 minutes. Remove water and let the soaked sabudana rest overnight or atleast 2 hours to fluff up.
  • Boil and mash potatoes. Add mashed potatoes to fluffy sabudana.
  • Add salt, ginger and green chilli paste, ground peanuts, chopped cilantro, and juice of lime. Mix well. Give it a taste test. Add salt or lime if needed.
To make the stuffing:
  • Heat 1 cup shelled unsalted edamame in the microwave for 2 minutes or till tender. 
  • Slightly mash them.
  • Add coconut, cilantro, cumin seeds, chilli powder, salt, lime juice. Mix well and taste for salt and lime. Add if needed.
To make Stuffed Sabudana Wada
  • Take 1 tbsp. size potato mixture in your palm. Slightly flatten it without having cracks and holes in the potato shell. 
  • Add spoonful of edamame filling.
  • Gently bring potato sides together and seal them well. Press in between rounded palms. Remove the air and make a tight ball.
  • Deep fry in medium hot oil till it turns golden brown.
Serve with Cilantro chutney and peanut Chutney.

Note*** Edamame is not a fasting/vrat ingredient. To make this recipe during Hindu fasting month, avoid Edamame. All other ingredients are fine. So basically you can make coconut stuffed sabudana wada for Fasts.

Here is a pictorial recipe:
Soak 1 cup sabudana/ sago pearls in 2 cups of water for 5 minutes. Remove water and let the soaked sabudana rest overnight or atleast 2 hours to fluff up.



Boil and mash potatoes. Add mashed potatoes to fluffy sabudana.

Add salt, ginger and green chilli paste, ground peanuts, chopped cilantro, and juice of lime. Mix well. Give it a taste test. Add salt or lime if needed.



Heat 1 cup shelled unsalted edamame in the microwave for 2 minutes or till tender.
Slightly mash them.


Add coconut, cilantro, cumin seeds, chilli powder, salt, lime juice. Mix well and taste for salt and lime. Add if needed.




Take 1 tbsp. size potato mixture in your palm. Slightly flatten it without having cracks and holes in the potato shell.
Add spoonful of edamame filling.
Gently bring potato sides together and seal them well. Press in between rounded palms. Remove the air and make a tight ball.
Deep fry in medium hot oil till it turns golden brown.










My new spice box!! So excited to use this :)





Enjoy!!

8 comments:

  1. Wow! Stunning photographs there.
    May I please ask where did you get that beautiful spice box from?

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    Replies
    1. Thank you so much!
      The spice box is from the World Market.

      Delete
  2. Love your Receipes,, came across this blog very recently and its amazing. The way you explain is inspiring to get in to kitchen. Love the spice box :). Can you please post the link to buy that, Thanks in advance

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  3. Hi Shital,
    Mmm…we want more of that “Khandvi Rolls”, and by the way we got to know the secret of making “Smooth pavs”…lovely video!

    Never realized that sabudhana would flirt with potatoes – We couldn’t help keeping our hands off “Stuffed Sabudhana Wada”… And that pretty little spice box, we envy it ;)

    Yes, we would love to feature your culinary skills on our global platform.

    This is an exclusive space for your penmanship, where you can publish your unique culinary outputs in the form of brief food blogs.

    That too you’re the one, who’s going to own this space! We would like to pass it on to others by featuring it on our global platform!

    http://indiapulse.sulekha.com/food-recipes/poori-indian-puffed-fried-bread_post_7859
    http://indiapulse.sulekha.com/food-recipes/chocolate-pie-easy-to-make-pie_post_7854
    http://indiapulse.sulekha.com/food-recipes
    http://indiapulse.sulekha.com/
    Sulekha.US would be glad to present your food blog to the Indian communities living abroad. We would love to connect them through one of the most vital channels i.e. food.

    It’s all yours and you’re going to own an exclusive food blog with Sulekha to share your recipes along with their back links.

    We would promote it across our wall and social media.
    Featuring your recipes on our home page would be a perk for our eager Indians, who are waiting for Desi recipes and baked goodies ranging from ‘grand’ to ‘on the go’.

    Sharing your passion for cooking might rejuvenate the taste buds and senses of millions of Indians living abroad. We’re awaiting your valuable reply.

    Bon Appetite!

    Cheers

    Thanks & regards,
    Hamida, Content Manager, Sulekha US
    HasanulhameedhaS@sulekha.net








    ReplyDelete
  4. Fantastic. .you are truly an artist Shital..so creative and innovative in everything you do..superb..God bless

    ReplyDelete